Creamy Portobello Soup
- Yield 8 servings
- Prep 15 mins
- Cook 40 mins
The earthy aroma alone of this deeply mushroomy soup is full of satisfaction.
Portobellos are simply large versions of the common white mushroom and its immediate cousin, the brown crimini mushroom.
- 1 pound potatoes, peeled, cut in 1/2 inch cubes (about 3 cups)
- 3 tablespoons butter
- 2 large carrots, chopped (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 1 teaspoon minced garlic
- 1 pound portobello mushrooms, chopped (about 6 cups)
- 1/4 cup dry sherry
- 2 cups whole milk
- 1 cup lower-sodium chicken broth
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 3/4 teaspoon coarsely ground black pepper
- Cook potatoes in 3 cups water over medium-high heat about 10 minutes or until tender; drain.
- Melt butter in a large skillet over medium-high heat. Add carrots, onion and garlic; cook about 5 minutes, stirring frequently, until barely tender. Add mushrooms; cook and stir about 5 minutes or until mushrooms are tender. Stir in sherry; cook for 1 minute. Remove 11/2 cups of the mushroom mixture and set aside.
- Place potatoes and remaining mushroom mixture in a food processor. Process until smooth. Pour into saucepan. Add milk, chicken broth, thyme, salt, pepper and reserved mushroom mixture. Simmer about 10 minutes over medium heat or until thoroughly heated.
Recipe courtesy of the Mushroom Council, http://www.mushroomcouncil.com